Vanilla Ice Cream Recipe
Creamy, soft, and delicious recipe for classic vanilla ice cream made without eggs. The dish combines handmade custard sauce and whipped cream, which are folded, combined, and then frozen.
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Calories: 127kcal
Servings: 4
Equipment
- Mixing Bowl
- Whisk
- Saucepan
- Freezer-Safe Container:
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 1 vanilla bean
- 1/8 sea salt
Instructions
- Combine cream, milk, sugar, vanilla, and salt in a saucepan. Warm over medium-low heat, stirring often, until sugar dissolves and mixture is warmed (about 5 minutes).
- Pour mixture into a heatproof bowl, cover, and chill for 2 hours or overnight.
- Once chilled, whisk ice cream base well.
- Churn in an ice cream maker following manufacturer's instructions (usually 20 to 30 minutes) until soft.
- For firmer texture, transfer churned ice cream to an airtight container and freeze for 2 to 4 hours.
- Store ice cream in freezer in an airtight container for up to a month. To scoop easily, let it sit at room temperature for a few minutes before serving.
Nutrition
Calories: 127kcal | Saturated Fat: 5.2g | Sodium: 61.9mg | Potassium: 2mg | Sugar: 11.4g | Calcium: 5mg